Try this recipe for lamb loin chops packed with maximum flavor. For best results, try to use 1-inch-thick loin chops. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Ingredients
- 2 tablespoons herbes de Provence
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- 8 (5 ounce) lamb loin chops
- salt and ground black pepper to taste
Directions
Step 1
Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3
Season chops with salt and pepper.
Step 4
Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side.
Step 5
Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 579 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat17g | 86% |
Cholesterol168mg | 56% |
Sodium169mg | 7% |
Total Carbohydrate1g | 0% |
Total Sugars0g | |
Protein43g | |
Vitamin C2mg | 9% |
Calcium37mg | 3% |
Iron3mg | 17% |
Potassium560mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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